Salsa Verde Lasagna

When I published my tomatillos post yesterday I didn’t realize St. Patrick’s Day was today. But when I saw that green was popping up everywhere I decided to join the party. Don’t you love green? Green is life, like the saying goes. Green announces the coming of spring after a long, cold winter and green is the color of some of my favorite produce (avocados, tomatillos and poblanos) so making food with that lovely color is always a lot of fun for me.

I wanted to prepare something with the beautiful tomatillos I used for my pictures yesterday and I wanted to try something different. I thought long and hard (about 5 minutes) and decided to make a salsa verde lasagna. I love regular tomato sauce lasagna, but I also love experimenting with it.

What I did for this lasagna was very similar to my pumpkin lasagna only with some changes:

For the salsa verde I used:

1 lb tomatillos

1 onion

cilantro

1 cup chicken broth

1 TBSP olive oil

3 garlic cloves, finely minced

1 cup Guinness

salt, pepper and spices (you know the ones you always use to make Italian food taste better)

I didn’t put any peppers in it since I used spicy Italian sausage

The preparation was simple:

Roast tomatillos and blend with onion, cliantro and chicken broth.

In a saucepan saute garlic in olive oil and add Guinness. Bring to a boil and pour salsa verde. Season to taste and add spices.

Simmer for 15 minutes. Taste and if the salsa is too tart for you add 1 TBSP of dark sugar.

The filling was the same than in this recipe (minus the pumpkin) and I cooked 1 green bell pepper with the Italian sausage. The result was a very unique lasagna. I love tomatillos and I love lasagna, so in my mind it was the perfect marriage. And in reality? Well, I can only say that I will be making it next time I want to impress somebody. Yup, it was a new tomato experience.

Happy Saint Patrick’s Day and buen provecho!

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